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Chorizo

Chorizo

The Ginger Pig

£10.05

Intense, smoky, rich and savoury, a hearty cooking sausage that will infuse sorts of potato dishes, pasta, Eggs and roast vegetables a real cook s treat. While all of our sausages are a labour of love, our smoked chorizo takes almost a week to produce. Cubes of pork shoulder and belly are mixed with salt, paprika, garlic, black pepper and caraway, then left to cure over four days to encourage the flavours deep into the meat. The cured pork is then minced and filled into natural casings, before being smoked over oak for 18 hours. The end result is a bold and generous smoked sausage, with flecks

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